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Roasted Romanesco & Beets over Midnight Rice

with Creamy Miso Vinaigrette & Furikake Crunch

Cooking time

40 minutes




830 /serving

Meet your veggie Valentine: few produce items are more visually striking than romanesco—with its spiralling turrets and luminous lime green colour, this fractal forest is the stuff of fairy tales. You’ll give this cauliflower cousin a Japanese accent with miso, rice vinegar and a furikake crumble of chopped pepitas in a sesame-nori seasoning. Construct this dish around colour, serving the roasted florets with wedges of yellow beet over purple rice and leafy greens, and you’ll create ambience on a plate.

We will send you:

  • 60g Baby spinach (or baby kale)
  • 1 Scallion
  • 225g Yellow beets
  • 1 Bunch of chervil
  • 1 Romanesco
  • 60ml Mayonnaise
  • 30ml Rice vinegar
  • 25g Pepitas (pumpkin seeds)
  • 150g Purple rice
  • 15g Red miso paste
  • 10g Flavoursome Furikake spice blend (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)

Contains: Eggs, Sesame, Soy

You will need:

Medium pot
Large pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
45 g
Saturated Fat
5 g
1050 mg
Total Carbs
89 g
20 g
23 g
14 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 26 to 30 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ½ the miso, ½ the rice vinegar and the spinach; stir to combine and set aside in a warm spot.
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Roast the vegetables
While the rice cooks, remove and discard the core of the romanesco; cut the head into small florets. Peel and slice the beets into ¼ inch wedges. On a lined sheet pan, toss the beets and romanesco with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Transfer the vegetables to a large bowl and set aside in a warm spot.
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Mise en place
Roughly chop the chervil leaves and stems. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a small bowl, make the vinaigrette by combining the mayonnaise, 2 tbsp water (double for 4 portions), and the remaining miso and rice vinegar; stir to combine thoroughly.
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Toast the pepitas
In a large pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Add the pepitas and remaining spice blend; toast, stirring frequently, 2 to 4 minutes, until golden brown and fragrant (be careful, the pepitas may pop as they toast). Transfer to a cutting board to cool. Once cool enough to handle, roughly chop the pepitas. Transfer to a small bowl.
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Dress the vegetables
To the bowl of vegetables, add ½ the chervil, ½ the vinaigrette and as much green top of scallion as you’d like. Toss well to combine.
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Finish & serve
To the pot of rice, add the white bottom of the scallion; stir to combine. Divide the finished rice between your plates. Top with the dressed vegetables. Drizzle with as much remaining vinaigrette as you’d like. Garnish with the pepitas and remaining chervil. Serve any remaining vinaigrette on the side. Bon appétit!